In a pot over medium heat, add frozen vegetables, flour, a pinch of salt and a grind or two of pepper. Stir with a wooden spoon until the heat begins to defrost the vegetables a bit and the flour becomes moist, about 4 minutes.

Raise the heat and add chicken stock and salsa verde. Bring to a boil then lower to a simmer for 10 minutes. Add rice and break apart with a spoon if needed. Simmer about 5 more minutes to heat the rice then turn off the heat and slowly stir in heavy cream. Serve warm with a dollop of sour cream and cilantro as garnish.

Feelin like living on the light side? Just dont add the cream, its just as good!

For the Salsa Verde:

Place tomatillos, onion, jalapeo and garlic in a pot, cover with 1 inch of water and bring to a boil. Lower to a simmer and cook for 5-8 minutes, or until tomatillos are mushy. Remove with a slotted spoon to a blender or food processor. Add cilantro, lime juice and blitz until as smooth as possible. Taste and season with a pinch of salt and sugar, to balance. A pinch should be all you need of each.